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Secure Sockets Layer (SSL) is a networking standard that is used to improve safety and security of network communications, through the use of encryption. SSL utilizes several security standards, including certificates, private keys, and public keys. An SSL session starts with the handshake that first establishes a TCP/IP session. Once the TCP/IP session has been established, then a client is authenticated with a public key. After the authentication is complete, the server determines the level of security that is required for the client by choosing the strongest algorithm that is supported by the client and the server. The last step that is taken is the establishment of a shared secret that is used to encrypt data being passed between the server and the client. Finally, the SSL session is established. Encryption services are very CPU-intensive and, therefore, an SSL session is established only when the transfer of sensitive data occurs. You can often determine if SSL has been employed by looking at a URL address field in a Web browser and seeing an s following the http (that is, https ).

For many companies, hiring an outsider is a big step. It carries risks, and the costs can be steep. Review the types of buyer described in 15. Determine which type of buyer you re dealing with and try to understand the reasons for the RFP before you jump in. Before you begin to write, consider these issues: Examine the situation in which you ve been invited to compete. Don t agree to write a proposal until you thoroughly understand the client s needs and have figured out how to best address those needs. Define at a high level your ongoing sales strategy. Given the information you have, how will you use your resources to complete the proposal and get the work Find the root cause of the issue facing the client. Often, the stated problem merely reflects symptoms, not the problem itself. Consider other areas that may be contributing factors but are not recognized as such by the client.

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color stability. For long-ripened moldfermented sausages, the application of mixed cultures to the sausage is more common than the use of lactobacilli alone. It is important to note that incubation temperatures of starter cultures differ in Europe versus North America, where the usual temperature goes above 30 C (32 37 C), while it is below 30 C (20 24 C) in Europe, but may be higher in some northern countries. At these temperatures, the use of starter cultures is also necessary for safety reasons, to suppress the growth potential of undesired microbes. In fermented dry sausages, bacteria and yeasts are used as starter cultures in the sausage mix, and in mold-ripened sausages, the surface is inoculated by molds. In shortripened and dried sausages, emphasis is put on the role of lactic starter cultures (L. sakei, L. curvatus, L. plantarum, L. rhamnosus, Pediococcus acidilactici, and P. pentosaceus) for rapid pH-reduction; if aroma richness is preferred, then lactic starters are used in combination with staphylococci and Kocuria (Staph. xylosus, S. carnosus, S. equorum, and K. varians, to name the most widely used ones; Cocconcelli 2007), or these latter bacteria are utilized alone, too, contributing basically to aroma and color formation and color stability. Some starter and other microbial cultures also produce, in addition to lactic acid, speci c antibacterial substances, called bacteriocins, and these protective or bioprotective cultures can be effective against bacteria such as Listeria monocytogenes, Cl. botulinum, and Staph. aureus (Vignolo and Fadda 2007). Since yeasts in great variety were earlier isolated from fermented sausages, it was supposed that they also contributed to aroma formation because of their intensive enzymic activity, including lipolytic and proteolytic activity producing volatiles (Olesen and Stahnke 2000). In 1977, Coretti found that Debaryomyces hanseni added to fermented sausage in combination with lactobacilli

The layouts that appear on the menu come from the slide master. To customize these layouts, click Slide Master on the View tab. You will learn more about the slide master and about changing layouts in 5.

Orthogonal mode only affects points picked directly on the screen by using your mouse. Any relative or absolute coordinates that you type in the Dynamic Input tooltip or on the command line override orthogonal mode. For example, if you use a polar coordinate of 5<45 in the Dynamic Input tooltip, you ll get a line at an angle of 45 degrees, even when Ortho Mode is on.

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